28 Nov Sippable Peach Pie
Heat oven to 350ºF.
Mix together all of the almond pastry leaves ingredients.
Allow to set for a few minutes for the pastry dough to firm together.
Line a baking sheet with parchment paper and spray with cooking spray.
Using a tablespoon, take a scoop of the dough and roll it off of the spoon onto the baking sheet. Make 16 leaves.
Shape the leaves with moistened fingers.
Sprinkle with Erysweet and bake for 12-14 minutes or until the leaves edges are brown and the surface is no longer moist looking.
Allow the leaves to cool
Mix together the ingredients for the Sweet and Spice Rim in a shallow bowl.
Lightly wet the rim of each glass with water and dip into the mixture.
Set the glasses aside. (if you choose to add the raffi ribbon, add it before dipping the glasses)
In a blender, add the frozen peaches, almond milk, spices and Nectevia.
Blend until smooth.
Pour into glasses, top with fresh cubed peaches, two pastry leaves and a straw.
Serve immediately and enjoy!
Ingredients
Directions
Heat oven to 350ºF.
Mix together all of the almond pastry leaves ingredients.
Allow to set for a few minutes for the pastry dough to firm together.
Line a baking sheet with parchment paper and spray with cooking spray.
Using a tablespoon, take a scoop of the dough and roll it off of the spoon onto the baking sheet. Make 16 leaves.
Shape the leaves with moistened fingers.
Sprinkle with Erysweet and bake for 12-14 minutes or until the leaves edges are brown and the surface is no longer moist looking.
Allow the leaves to cool
Mix together the ingredients for the Sweet and Spice Rim in a shallow bowl.
Lightly wet the rim of each glass with water and dip into the mixture.
Set the glasses aside. (if you choose to add the raffi ribbon, add it before dipping the glasses)
In a blender, add the frozen peaches, almond milk, spices and Nectevia.
Blend until smooth.
Pour into glasses, top with fresh cubed peaches, two pastry leaves and a straw.
Serve immediately and enjoy!
